Posts Tagged ‘Barbaresco’

A “Wine” Road Trip!

May 18, 2017

Coming to you tonight from Revelstoke, BC on our way to Okotoks, Alberta for the 65th Wedding Anniversary of my father-in-law’s sister. Going for the right reason – taking my aging father-in-law – but also an opportunity for a “wine road trip” to Calgary (about 45 minutes north)!

As self proclaimed “cow-town” you wouldn’t think that Calgary is a great wine city, but you would be wrong! When the government privatized the liquor industry a couple of decades ago, they created a true open market, where the same wine can be a different price in two different places.

And with lots of oil money, the wine selection – and the private stores that sell it – exploded!

Twenty years ago, the price difference was so significant (compared to my home province), that the savings paid for the cost of a return flight from Vancouver and a rental car!

Alas, post-911 you can’t bring wine on board anymore, so that ended. But we are driving…and the almost empty trunk literally beckons for wine!

It looks like there are still at least a dozen high quality wine stores to look at during my one free day…and while I won’t be able to get to all of them, even a selection will be worth it from the look on their websites.

I’m looking for my “cellar retirement wines” – Southern Rhones (Chateauneuf, Gigondas, Vacqueyras), Northern Rhones (Hermitage, Crozes Hermitage, Cornas, Cote Rotie and St. Joseph), Piedmont wines (Barolo and Barberesco) and Tuscan treasures (Brunello’s and high end Chianti Riservas). Plus, maybe a smattering of Washington and Cali Syrah and Grenache.

What actual wines to buy? My rules are simple:
• be rated over 90 points by Parker;
• at least a decade of aging potential (meaning I drink them when I retire in my early 60s); and
• be a maximum of $60 a bottle

Also, I won’t forget to stop at Costco (which sells wine in Alberta) and the Real Canadian Superstore Liquor Store. The latter is hit and miss, but the prices can be ridiculously low – including on special Cognacs (up to $50 less than in BC).

So think of me on Saturday morning – the stores open at 10 am, and I will be there. Watch for my tweets…and next week’s blog for my purchases!

SB

http://www.sbwineblog.com

HOW OLD IS TOO OLD…AND HOW DO YOU KNOW?

April 19, 2017

Age and wine…it is a big issue, both for wine dweebs like me and even the average wine drinker. For the former, it is all about trying to find the optimum time to drink a wine – not too young and tannic, not old and dried out, but just right! And for the latter – I want to drink it right away, is that okay?

I am generalizing, of course, and apologies to all – in both camps – who are offended! But the basic question is the same – how old should a wine be before I can enjoy it at its best?

I decided to write about this topic after my buddy Jim texted me to come over and taste a 2004 La Frenz Merlot the other day. At almost 13 years old, any Merlot from BC (and most from anywhere) should be dead…dried out, no fruit. But this one (I of course raced right over!) was stunning – still lots of fruit, interesting touch of vanilla and licorice and mint…simply stunning!

Back to the questions, then…but before I answer (and add some additional considerations), a few qualifications.

First, we are talking about red wines here, not whites. While a few white wines can age (sweet, Rieslings, some Burgundies), the vast majority don’t age well and should be consumed within a year or so of purchase.

Second, even with reds, over 90% are good to go on release. That way you get the freshness of the fruit, which is what wine is (or should be) all about.

So what about it, then? How old should it be…and what is too old?

The first question? That is a matter of taste, for the most part.

Young red wines have more fruit to them – some would say “obvious” fruit, but there is nothing the matter with that. They also can have a lot of tannin, which makes them mouth puckering and difficult to unpleasant to drink. So it depends on what style you like the best.

Interestingly, because more and more wine drinkers won’t wait to age a wine these days, even the most expensive wines can drink very well upon release.

But what about the other question – how do you know if it is too old?

This, of course, excludes wines that are oxidized and/or spoiled. Aromas and flavours of vinegar, tea, etc. mean the wine is bad, and should be avoided.

But aside from that, it turns out the answer to the question is almost the same as the first time – it depends on the style you like the best!

Most people like their older wines to still have some fruit in them. It may be more dried fruit – dried cherries, cassis, and plums in Bordeaux, Burgundy, Rhone wines, Barolo, Barbaresco, etc – but still recognizable as fruit, none-the-less.

However, there are folks that actually like their wine almost completely dried out – oak, cedar, other kinds of wood! The stereotype is “the English”, who apparently had a tradition of aging their Bordeaux and Burgundy so long that it literally had no fruit left in it. Not my style, but if that’s what you like…

So, as usual, it all depends on your taste.

But make sure you know what you like in advance! The last thing you want to do is wait for a wine to age…and find out that you don’t like that style.

SB

http://www.sbwinesite.com

HOW MUCH IS TOO MUCH…FOR A BC WINE?

April 5, 2017

A slightly different approach to my yearly rant against the rising prices of BC wine…this time, I want to talk about “how much is too much” for a bottle of BC wine.

As usual, I want to emphasize that I have no problem with a wine’s price if it sells. I may not be able to afford it – see California Cult wines, most Barolos, Hermitages, etc – and I may not like its style (see Bordeaux), but if the market will bear the price – then go for it!

But I remain curious about the logic around the prices of some of the recently released BC wines. One winery, in particular, has its new “artisanal” wines priced at…wait for it…$90, $115 and $125! And they were being promoted by a local BC wine writer.

Sorry, but that just doesn’t compute with me.

First off, it is a brand new winery, with no track record…who in their right mind would spend that kind of money when there is no history of what the wine will taste like?

Second, assuming that the wines are meant to age…there is also no track record of that either! What if in 3, 5, 8 or more years, you open them up and your “investment” tastes like a glass of toothpicks!

Third, if you really want to spend that kind of money on wine (and, to be clear, I don’t), a quick check of the BCLB website shows you have a lot more reputable options. How about the 2014 Saint Joseph le Clos by Chapoutier for $119 (97 points by Parker)? Or the 2010 Barbaresco Sori Paitin for $105 (also 97 points by Parker)? Even the 2014 regular Caymus Cabernet Sauvignon at $115 (and 94 points). All of these wines have years (if not decades) of pedigree, so if you like the style, there is virtually no risk.

Fourth, who exactly is going to buy these wines? Not your average wine drinker, of course…and not even wine dweebs like me. Not restauranteurs, as they have to mark them up 2 – 3 times. So is it tourists, wanting to take something back with them? But how many of them will spend that much money on a BC bottle of wine?

Finally – and I realize this is the toughest, most subjective argument – how can these wines be good enough to charge that kind of price? Personally, I won’t spend that kind of money on any wine, let alone a BC wine (except in a restaurant, of course, where the cost has been at least doubled). And that’s because I just don’t think wine is worth that much money.

Okay, enough ranting by me for this year! But one last dig…I bet if you go looking for those wines a few months from now, they will still be available…and there will be lots of them!

SB

http://www.sbwinesite.com

CHANGING YOUR CELLAR STRATEGY AS YOU AGE

September 20, 2016

For all of you out there with any kind of a wine cellar, heads up – time to think about your buying strategy as you get older!

I’m 54, and that idea came to me when looking at recent Vintage Port ratings…many of the wines were not meant to be drunk for 30 – 40 years. That made me wonder whether I would be alive or not when they were ready!!

Seriously, though, everyone who buys wine to age should re-evaluate what they are doing on a regular basis. Most basic – will you be around when the wines are ready to drink? Do you like the “older” wine you are drinking? Are there new wines you want to try and age? How much wine do you want to have for your “retirement” (whatever that term means these days)?

All four of those questions have been on my mind not only recently, but over the past number of years.

The first question would seem like a no brainer, but the older I get the more I realize it isn’t. Do I want a bunch of Vintage Ports in my cellar that can’t be enjoyable consumed until I am in my 90s? Probably not. And it won’t be long before the table wines I love (see below) begin to fall into that category. So time to be more realistic about what I buy.

The second question came up over 10 years ago when I realized that the highly rated Bordeaux I was starting to drink weren’t giving me a whole lot of pleasure. Now don’t get me wrong – this wasn’t first (or even second or third) growth Bordeaux, as I can’t afford that. But they were highly rated regardless (all over 90 points). But what I found was the herbal/woody nature of the maturing wines just didn’t do it for me.

So what did I do? Stopped buying them…I now have only a few bottles left, and resist the temptation every year to buy more (despite the ratings).

The “flip side” to this question was that the more older Chateauneuf du Pape, Gigondas, Barolo, and Barbaresco I drank, the more I loved them! So that has become my new buying strategy – spend whatever I have on cellar wines on those which I am pretty sure will bring me great pleasure when they mature.

The third question is an interesting one for me. I have tried some newer wines to see how they age…Australia, Argentina, Spain, even my home province of BC. But, for the most part (with the exception of some Aussie Shiraz and Cab), the answer is “no” to wines that will age for over 8 years. So, given my age, I don’t see investing more time – and money – in trying new, ageable wines.

Finally, the last question – how big a cellar do you want to retire with? That one I have given a lot of thought to!

In an ideal world, I would drink old wine almost every night when I retired. But unless I win the lottery, that is just not realistic. So, instead, I have decided that what wine I do buy for the cellar from now on must be drinkable when I am over 60 years old. That way, while I won’t have great cellar wine every night, at least the wine I will have will be what I want.

So that has become my motto when I go to the wine store – “buy only cellar wine”. I’m hoping it will serve me well as I move on in life!

SB

http://www.sbwinesite.com

My Italian Holiday

September 7, 2016

Well, I’m back after a summer break, almost a month of which was spent in Italy! So, for the first blog back, a few musings on Italian wine…in Italy!

1. Wine is cheaper in Italy

No doubt about it – Italian wine is cheaper in Italy! Whether a glass of cold Rose at a restaurant (2 – 3 euros!) or a very nice Brunello or Barbaresco (either in a restaurant or a store), the price is definitely right! And it wasn’t just the currency difference, particularly in restaurants. They just seem to have a different attitude — and tax system — in Italy for their own wine.

2. Very good to great wine is cheaper as well!

I was amazed to be drinking Brunellos, Barbarescos and Vino Nobiles for 40 and 50 euros…wines that would cost well over $100 in Canadian restaurants!

3. Italian restaurants have wine figured out

It wasn’t just the price in restaurants. It was the selection — lots of Brunello in Montalcino, Vino Nobile in Montepulciano, Barolo/Barbaresco in Piedmont. And the wine by the glass selection was often incredible! Some restaurants offered all the wines by the glass!

4. “Regular” wines are often better than the Riservas in Tuscany

I tasted regular Brunellos and Vino Nobiles vs their Riserva versions and almost always liked the former best. It seemed like “Riserva” mean more oak (as well as more $$$), and that meant more tannin as well.

5. You have to reserve in advance at wineries

This was a surprise! Having been to many wine areas in North America — where you mostly just “walk in”, I was disappointed that you had to almost always reserve in advance to go to wineries all through Italy. It wasn’t hard to do (even with not speaking Italian), and they treated you well, but you also had to pay (staring at about 10 euros and up). So beware if you go!

6. Don’t expect to just “follow the signs” to get to wineries!

Another big difference from California, Oregon and here in BC was signage. Or, the lack of it! It was hard to find many wineries in both Tuscany and Piedmont, even for our GPS. So don’t expect to just follow the signs!

7. There are some amazing restaurants in “wine towns”!

While we ate very well in major cities like Florence and Siena, some of our best meals were in places like the village of Barbaresco (Restaurant Antica). I know it sounds so logical, but they have figured it out there – great wine all around, so why not add great, unpretentious, fairly priced food as well? Amazing!

8. Try the local wines even if you haven’t heard of them

We went to Cortona, as my wife wanted to see the place where “Under the Tuscan Sun” was written. We went for lunch, and I noticed wines from Cortona on the list…a Merlot and an Syrah. We tried by the glass, and I was blown away, especially by the Syrah. So take the chance!

9. Even in the heat of summer, you can drink “big” red wine.

Many of the restaurants didn’t have air conditioning or we were eating outside. But I was amazed how a glass and/or bottle of Brunello or Vino Nobile was still great even in 35 degree weather.

10. Wine and food, food and wine.

The food and the wine just went so well together…I was so impressed. You must go and try it!

SB

http://www.sbwinesite.com

Learnings from the 2016 Vancouver International Wine Festival

March 9, 2016

A week late, but here are 5 things I learned from this year’s Vancouver International Wine Festival:

1. The VIWF remains one of the best wine events anywhere

Year in, year out, regardless of the feature country/grape, the VIWF is outstanding and can compete with any festival in the world. It gets great producers, and they actually pour some of their best wines, which this year mean lots of Barolos, Barbarescos, Brunellos and Chianti Classico Riservas!

2. Young Barolo doesn’t have to be tannic

What a nice surprise! I love Barolo, but find it hard to taste/evaluate young…after 10+ years it is amazing, but young…except this year! I tasted a number of 2010’s and 2011’s that were really ripe…still with tannin, but way fruitier than usual. A much more enjoyable experience!

3. My favourite producers continue to be…my favourite producers!

Call it bias if you want, but it was great to see that some of my favourite producers once again made some of my favourite wines! Case in point? Averill Creek and their Pinot Noir…Andy continues to make unbelievably good wine on Vancouver Island, a gorgeous cross between Cali and Burgundy. The same goes for Famille Perrin and their Chateauneuf du Pape Chateau de Beaucastel. Yes, it is expensive at about $90. But simply stunning, and having been drinking this wine since the 1981 vintage, I can tell you it is almost guaranteed to produce an orgasmic experience after 10 – 15+ years.

4. Its nice when expectations are exceeded

Argentina hasn’t been a big focus of mine for a while when it comes to fine wine, with too many producers using too much oak in their red wines (particularly their Malbecs). But Decero and Colome had beautiful wines, including a 100% Cabernet Franc that was as good as I have had in many years.

5. Its too bad when low expectations are met

Have to say it…sorry…but when I saw Mission Hill had some new single vineyard wines with fancy names (and price tags), I bet myself they wouldn’t be anything to write home about. Tasted them and…no surprise, I was right!

There you go…short but sweet for a rainy Wednesday night!

SB

http://www.sbwinesite.com

So who are they making $50+++ BC wines for any way?

October 14, 2015

So I read in the local paper recently that one of BC’s biggest, highest profile wine producers has decided to launch a new brand. It will only be available on-line or at restaurants and be priced — I assume for the on-line purchases – from $85 – $120. I expect restaurants would at least double that price.

When I saw this, I was flabbergasted! It adds to a growing number of BC wine producers who are making wine for sale at $50 or more (sometimes a lot more).

Now, I have ranted about BC wine prices before. But after another cup of coffee (and a few deep breaths), I thought of another question – who exactly are these wines being made for any way (regardless of whether they are worth the price or not)?

The ‘casual’ wine drinker? I don’t think so. Few would go over $20 for a bottle of wine (let alone $50++).

The average wine dweeb like me? Again, I don’t think so. When I get to the $50 level – which isn’t very often for my cellar – I think about wines I know are great and will age well. Like northern Rhones (Hermitage, Crozes Hermitage, Cornas, Cote Rotie), southern Rhones (Chateauneuf du Pape, Gigondas), Barolos, Barbarescos, Brunellos…All of these have proven histories. The BC wines in question…not so much (if at all). So I am supposed to trust my money on that?

As gifts, perhaps, to wine dweebs like me? Perhaps…although if you know the wine dweeb well, you probably also know the kind of wine they value…and it wouldn’t be these wines.

For restaurant diners, then? Well, at 250 % average markup…I doubt it. If I am going to spend $150 or more a bottle (and that is a big if), I am going to buy one of the wines I mention above!

That leaves me with…tourists particularly those from countries with favourable currency exchanges and/or who want to bring a ‘special’ gift home.

And there it was – bingo! That must be the market!

If that is the case, so be it…and I wish the producers all the best. But I would also offer a warning, and a concern.

The warning? I see lots of those $50+ wines languishing on Liquor store shelves, and assume that is also the case at the wineries themselves. But if the wineries want to take that risk, it is their money!
My concern, however, is bigger.
There are more and more amazing BC wines being made for $20 – $40. Even in a restaurant, they represent good value for money. My hope is that flashy marketing campaigns for more expensive – but not necessarily better – wines won’t mean residents and tourists miss out on what is really the ‘best in BC’!

SB
http://www.sbwinesite.com

Goodbye Summer Wine…but Hello Fall!

September 2, 2015

Mixed emotions tonight, as the calendar has turned along with the weather…summer is gone, and with it the summer wine!

What did I enjoy most this summer from a wine perspective? Well, it was hot here in BC…very hot. So that mean a lot of Roses and white wines.

Interestingly, we didn’t find as many Roses that really jumped out at us. Quails Gate was its usually solid self…as was Joie (although a bit pricey). Chaberton’s Valley Pink might now be the best of the BC Roses, and we drank a bunch of that.

Still, nothing replaced the La Frenz (which Jeff and Niva don’t make anymore) or the style that Township 7 used to make. Ah, well…

Whites, however, were great this summer! Howling Bluff again lead the way, both with their Sauvignon Blanc/Semillon and their straight Sauvignon Blanc. Both super pure, no wood, luscious grapefruit. La Frenz’s new whites were also great – Sauvignon Blanc, Semillon and Riesling. And Chardonnay from Quinta Ferreira – a beautiful Cali style.

We even snuck in some Pinot Noirs when the temp went down a bit. Both new ones (like Kalala, Nk Mip and Averill Creek) and older versions from the cellar (Blue Mountain Reserve, Kettle Valley Reserve and Hayman).

Pinot Noir will stick around for the fall and winter, of course, but I now look forward to bigger red wines as the weather cools!

Back to the Rhone Valley for Chateauneuf du Pape, Gigondas, Vacqueyras and even good old Cotes du Rhone. Australia – for Shiraz, as well as Cabernet Sauvignon and blenew – and Italy, as I have some older Barolos, Barbarescos and Brunellos in my cellar that are ready to drink. How about some Rioja? I have a bunch of ‘85s ready to go. And Syrah? Well, back to BC…Nichol and Marichel wines are aging nicely in my cellar. And don’t forget Cabernet-based wines, mostly from California and Washington, although a few from BC and Australia as well.

Finally, Port…the real vintage stuff from Portugal, as well as similar style wines from d’Arenberg in Australia and La Frenz here at home.

Hmm…I am getting thirsty already…bring on the rain, and break out the decanter!

SB

http://www.sbwinesite.com

WHAT IS A BARGAIN, ANYWAY?

August 5, 2015

I was struggling a bit about a topic this week, but then my coaching buddy Jim inadvertently gave it to me at practice this afternoon!

He mentioned going into a local pub’s wine store looking for a red wine to drink with something on the barbecue…California Cab was his focus, and something that wouldn’t break the bank. He was looking around and saw a blend from Bennett Lane for under $25…and it was a 2006! He did a double take, checked the price, and bought a bottle to try.

He said it was – in a word – amazing! So I went there after practice, bought a bottle…and definitely confirmed his initial impression.

But does that make it a bargain?

Well, let’s think about that word…and what it really means!

For some people, it means something “cheap”. That is not a wrong answer, including when it comes to wine. If you can find a $10 wine these days that actually tastes like the grape it is made of, then you have definitely found yourself a bargain!

But it doesn’t have to mean “cheap” either.

At its most basic definition, a “bargain” means getting something at a lower price than you expect to pay. So, technically, that means the actual price doesn’t mean anything at all!

That works for me at the $20 – $30 range. While that is more than I usually pay for “everyday” drinking wine, I can somehow justify it if the wine tastes like it should cost twice as much!

I use the same philosophy with respect to the wines I buy for my cellar. Usually I won’t go over $50 a bottle, and the wine must be rated over 90 points by Parker.

But if I see a wine I love…like Chateauneuf du Pape, or Barolo, or Barbaresco…and it is rated over 95 points…I can justify paying 10 – 15 dollars more because I think it is a “bargain”!

However, I draw the line at wines priced much more than that. Personally, I can’t justify a wine that is $70 or more, no matter what the rating. Yes, it may be a bargain for that kind of wine (Bordeaux or Burgundy comes to mind). But for me…that is just too dear!

So after all that, what is the definition of a bargain? Well, like many things in life…it depends.
But in wine, it comes down to what you like, value…and are willing to pay for!

SB

http://www.sbwinesite.com

Red, White, Sparkling, Sweet…How Do You Know?

June 24, 2015

Here’s a popular topic that I haven’t written about for a while…what is the best kind of wine to serve with food and/or at different occasions?

The short – very short – answer is so simple. Just serve what you and/or your guests like the best! Way too much is made out of “matching” wines with certain foods, what clashes or helps with what, etc.

Much of that is just marketing, designed to make you pay more and/or buy what you don’t like!

Are there food and wine matchups that don’t work? Sure. And do some kinds of wine work better when it is hot vs cold (and vice versa)? Of course.

But a lot of it is just common sense!

Let’s take weather, for example. When it is stinking hot outside, do you even feel like serving red wine? Probably not. So go for something cold – white or sparkling. It will be more refreshing and enjoyable regardless of what you serve.

The same goes with food. If you have a very spicy or hot dish, there is no point in serving a wine with flavours you want to enjoy (or even taste). The spices/heat will just overwhelm it! Go for beer instead. If you need to have wine, you can actually try wines with a bit of sweetness too them – Rieslings, Gewurztraminers, even late harvest wines. The sweetness can actually cut through some of the heat.

Same with barbequed meats with really flavourful sauces. Those same whites will work, as will big, juicy red wines like Zinfandel and Shiraz (as long as sauces aren’t too spicy).

On the opposite end of the spectrum, if you make a dish that is quite delicate – say with a cream sauce, or fish/seafood that is seasoned lightly to emphasis the product – stay away from almost all red wines, except maybe light Pinot Noir. They are just too strong flavoured, and you won’t be able to taste the food. For whites, you can go with light oak (Sauvignon Blanc or Semillon) or big oak (Cali style Chardonnay), which may actually enhance a rich cream sauce.

Anything with wine cooked in it (braises or stews, for example), can be good candidate for big red wines with Cabernet Sauvignon, Syrah, Grenache, or Nebbiolo in them. Younger versions with tannin will cut through the rich fat than can be in these dishes, while older wines will actually mix well with the wine cooked in them.

What about sparkling? Well, I say serve it any time! Lighter wines (especially from California or Spain) are great before a meal or with seafood. If you like aged Champagne (which can be an acquired taste with its toasty yeastiness), it can actually be served with the meal itself, because it is so rich.

Finally, sweet wines? Dessert is obvious…but just make sure the dessert isn’t a lot sweeter than the wine (or vice versa) as you will only be able to taste one of the two. Cheese too, although be careful. Any oak in the wine will clash with many delicate cheeses… those are better with old cheddars, parmesans or blue cheeses. Same with older wines…don’t serve with cheeses that are too flavourful, or you won’t be able to taste the wine!

But the bottom line for me? Serve the wine you or your guests like the best! Then they will drink – and enjoy – it. While it may not be perfect for the food, I bet they will remember the wine…and want to come back for more!

SB

http://www.sbwinesite.com